Jamaican Ackee and Saltfish
Jamaican Ackee and Saltfish, the national dish of Jamaica, is a hearty, protein-rich breakfast bursting with incredible flavors and rich cultural heritage. This unique combination of creamy ackee fruit and salted cod creates a satisfying and delicious meal.
Ingredients
- 1 lb saltfish salted cod, soaked overnight and flaked
- 1 can ackee drained and rinsed carefully
- 2 medium onions sliced
- 2 tomatoes chopped
- 2 sprigs of fresh thyme
- 2 scallions chopped
- 2 cloves garlic minced
- 1 scotch bonnet pepper whole, for flavor
- 2 tablespoons cooking oil
- Black pepper to taste
Instructions
- Soak the saltfish overnight, changing the water at least twice to remove excess salt. Once properly soaked, flake the fish into medium-sized pieces, removing any bones.
- Heat oil in a large skillet over medium heat. Add onions and garlic, sautéing until translucent (about 3-4 minutes).
- Add the flaked saltfish to the pan and cook for 5 minutes, stirring occasionally.
- Add tomatoes, scallions, thyme, and whole scotch bonnet pepper. Cook for another 3-4 minutes until tomatoes soften.
- Gently add the drained ackee, being careful not to break it up too much. Reduce heat to low and let it cook for 5 minutes.
- Season with black pepper to taste (remember, the saltfish already provides saltiness).
- Remove the scotch bonnet pepper before serving.